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Chicken Parmesan Sandwich piles crispy fried chicken, melty mozzarella, and tangy marinara onto a buttery toasted hoagie for the ultimate Italian sub. I made a tray of these for a *Sunday football afternoon* and they beat any deli sub shop in town, right alongside our creamy Marry Me Chicken in the family request rotation.
Bread and fry crispy chicken cutlets, toast buttery garlic hoagies, layer with marinara and mozzarella, then bake until melty.
Chicken Parmesan Sandwich Quick Look
- 🕐 Prep Time: 30 minutes
- 🍴 Cook Time: 28 minutes
- ⏳ Total Time: 58 minutes
- 🍽 Serving: 4 servings
- ⚡ Calories: 933kcal
- 🌶 Flavor Profile: Crispy fried chicken, melty mozzarella, tangy marinara on a buttery toasted hoagie
- ✋ Difficulty: Easy, on par with our southern fried chicken
Quick Answer
Bread chicken cutlets through seasoned flour, egg, and parmesan panko, then fry them until golden and crispy. Toast hoagie rolls spread with garlic parmesan butter, then build each sandwich with marinara, mozzarella, a crispy chicken cutlet, more sauce, and more mozzarella. Wrap loosely in foil and bake at 375 degrees for 12 to 15 minutes until the cheese is melted and bubbly.
Jump to:
- Chicken Parmesan Sandwich Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Chicken Parmesan Sandwich
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Chicken Parmesan Sandwich FAQs
- Other Recommended Chicken Dinners
- Chicken Parmesan Sandwich
Why This Recipe Works
Click to see the technique science
- Panko plus parmesan makes the crispiest crust. The coarse panko crumbs fry up lighter and crunchier than regular breadcrumbs, and the grated parmesan mixed in adds savory flavor and extra crisp.
- The three step breading locks the coating on. Flour grips the chicken, egg glues on the crumbs, and the seasoned panko shell stays put through frying and baking without sliding off.
- Draining on a wire rack keeps it crispy. Resting the fried cutlets on a rack instead of paper towels lets air circulate underneath so the bottom stays crunchy instead of steaming soggy.
- Garlic parmesan butter on toasted bread is the secret. Smearing the hoagies with garlic parmesan butter and toasting them builds a flavorful, sturdy base that holds up to the saucy filling without going soft.
- Baking in foil melts the cheese without sogginess. Wrapping the assembled subs loosely in foil traps just enough heat to melt the mozzarella through while the toasted bread stays crisp.
- Sauce on both the bread and the chicken. A layer of marinara under and over the cutlet means every bite has that tangy tomato flavor in the classic chicken parm balance.
Why You’ll Love This Recipe
- Better than the sub shop. Crispy homemade chicken, real garlic butter toasted bread, and melty mozzarella make a chicken parm sub that beats any deli for a fraction of the price.
- A guaranteed crowd pleaser. Hearty, cheesy, and saucy, these subs disappear at game day spreads and family dinners alike. The same comfort food win as our chicken Alfredo bake.
- Make it your way. Build them as full hoagies, sliders, or a baked sub platter for a party. They are endlessly easy to scale up for a hungry crowd.
Key Ingredients
- Chicken cutlets: Thin chicken cutlets cook fast and fit perfectly on a hoagie. Slice chicken breasts in half lengthwise if you cannot find pre cut cutlets.
- Panko breadcrumbs and parmesan: Plain panko mixed with grated parmesan and Italian seasoning makes the light, crispy, savory crust that defines a great chicken parm.
- Hoagie rolls: Sturdy crusty hoagie or sub rolls hold up to all that sauce and cheese without falling apart. Soft rolls turn to mush.
- Marinara sauce: A good jarred marinara like Rao’s keeps it easy, or use your favorite homemade. You want a thick, tangy sauce that does not water down the bread.
- Mozzarella cheese: Shredded low moisture mozzarella melts into that classic gooey cheese pull. Fresh mozzarella works too but releases more water.
- Garlic parmesan butter: Soft butter mixed with parmesan, garlic powder, and Italian seasoning toasts into the flavorful base, the same trick that makes our sheet pan pizza crust irresistible.
See recipe card for exact quantities.
Variations and Substitutions
- Bake or air fry the chicken. Skip the frying and bake the breaded cutlets at 400 degrees for 20 minutes, or air fry at 400 degrees for 12 to 14 minutes, for a lighter version.
- Make it spicy. Add red pepper flakes to the marinara or a few dashes of hot sauce to the egg wash for a spicy chicken parm sub.
- Use different cheese. Provolone or a blend of mozzarella and provolone adds a sharper, more melty Italian flavor.
- Make sliders. Build them on slider rolls or a sheet of Hawaiian rolls for a party friendly chicken parm slider platter.
- Add fresh basil. Tuck a few fresh basil leaves into each sub for a bright, fresh Italian finish, just like our Marry Me Chicken.
How to Make Chicken Parmesan Sandwich
- Set up a breading station with seasoned flour, whisked eggs, and panko mixed with parmesan and Italian seasoning. Dredge each chicken cutlet in flour, then egg, then the panko, pressing to coat.
- Heat a quarter inch of oil in a large skillet to about 350 degrees. Fry the chicken in batches for 4 to 5 minutes per side until golden, crispy, and 165 degrees inside.
- Drain the fried cutlets on a wire rack set over a sheet tray so the breading stays crispy while you fry the rest. Preheat the oven to 375 degrees.
- Cut the hoagie rolls almost through, smear with garlic parmesan butter, and toast 3 minutes. Spread warm marinara on both sides of the bread.
- Sprinkle half of the shredded mozzarella over the bottom half of each toasted roll.
- Lay a crispy chicken cutlet on the mozzarella and spread a little more marinara on top of the chicken.
- Top with the remaining mozzarella and gently close each sandwich.
- Wrap each sub loosely in greased foil and bake for 12 to 15 minutes until the cheese is melted and bubbly. Serve with extra marinara for dipping.
Recipe Tips & Tricks
- Pound the cutlets even. Even thickness means the chicken cooks through at the same rate and fits neatly on the hoagie without thick raw spots.
- Keep the oil at 350 degrees. Too cool and the breading soaks up grease, too hot and it burns before the chicken cooks. A thermometer keeps it right.
- Drain on a rack, not paper towels. A wire rack keeps the bottom crust crispy instead of steaming soft against a towel.
- Use sturdy hoagie rolls. Crusty sub rolls hold up to the sauce and cheese. Soft sandwich rolls turn to mush under all that marinara.
- Do not oversauce the bread. A thin layer of thick marinara keeps the sub from going soggy. Serve extra sauce on the side for dipping instead.
- Bake in foil for melty cheese. Wrapping loosely in foil traps heat to melt the mozzarella through while keeping the toasted bread crisp.
- Serve hot and fresh. Like our southern fried chicken, these are best right out of the oven when the chicken is crispy and the cheese is gooey.
Serving Ideas and Suggestions
A chicken parmesan sandwich is a hearty meal on its own, but it shines next to the right sides. Serve it with a side of spaghetti or extra marinara for dipping, a basket of homemade french fries, or a crisp green salad to cut the richness.
For game day, cut the subs into halves or thirds and pile them on a platter for an easy crowd feeding spread. Set them out with our creamy macaroni salad and a tray of chicken Alfredo bake for an Italian American feast everyone will love.
These subs reheat beautifully for lunch the next day. Rewrap in foil and warm in a 350 degree oven until hot, or build a chicken parm slider version on small rolls for a party appetizer that disappears fast.
Chicken Parmesan Sandwich FAQs
A chicken parmesan sandwich is built with a crispy breaded and fried chicken cutlet, marinara sauce, and melted mozzarella cheese on a toasted hoagie or sub roll. Many versions, like this one, add a garlic parmesan butter on the toasted bread for extra flavor.
The best bread for a chicken parmesan sandwich is a sturdy crusty hoagie or sub roll that can hold up to the sauce and cheese without falling apart. Soft sandwich rolls get soggy, so reach for a firm Italian roll.
Yes, you can bake or air fry the breaded chicken instead of frying for a lighter chicken parmesan sandwich. Bake at 400 degrees for about 20 minutes or air fry at 400 degrees for 12 to 14 minutes until golden and crispy.
Yes, you can make the components ahead. Bread and fry the chicken up to a day ahead and refrigerate, then assemble and bake the sandwiches when ready to serve. Reheat the cutlets in the oven to recrisp before building.
The difference is just the format. A chicken parmesan sandwich or sub is the same crispy chicken, marinara, and mozzarella served on a hoagie roll, while classic chicken parmesan is served over pasta. Some regions call the sandwich a chicken parm grinder or hero.
Store leftover chicken parmesan sandwiches wrapped in foil in the fridge for up to 3 days. Reheat in a 350 degree oven until hot and the bread re crisps. Skip the microwave, which makes the bread soggy and the breading limp.
Other Recommended Chicken Dinners
If this Chicken Parmesan Sandwich beat your local sub shop, drop a star rating and tell us how cheesy yours turned out. Snap a picture of that cheese pull for Pinterest so everyone gets hungry.
Craving more crispy Italian chicken, our chicken Alfredo bake casserole layers tender chicken and pasta in a rich, creamy parmesan sauce baked until bubbly, the perfect comfort food companion to a tray of these saucy chicken parm subs.
Love a hearty sandwich? Our easy buffalo chicken sandwiches, tangy, spicy, tender pulled buffalo chicken piled on soft brioche buns with ranch and blue cheese, an easy slow cooker game day dinner.
Pair them with our caprese chicken wraps for a bigger meal.
Craving Southern comfort food? Our Cracker Barrel chicken and dumplings are tender, creamy, and made in one pot.
Pile our hearty ground turkey meat sauce onto subs or spaghetti for an easy dinner.
Switch up dinner with our smash burgers, ready in about 15 minutes with juicy, lacy patties.
Switch up your sub game with our slow cooker Italian beef sandwiches, herby, tangy, and tender.
Using up leftover chicken? Our chicken noodle casserole is a creamy one-bowl crowd-pleaser.
Pair these subs with a scoop of cheesy sausage tortellini bake for the ultimate Italian comfort plate.
For a comforting chicken dinner, this creamy butter chicken is a guaranteed crowd-pleaser.
If you love pizzeria flavors, this homemade Chicago deep dish pizza is a must-make.
Craving crispy chicken? These bite-sized popcorn chicken pieces are better than the drive-thru.
Looking for a cozy soup to serve alongside? Try this naturally creamy butternut squash soup for the perfect fall lunch.
For another comforting Italian meal, try this chicken cacciatore, a rustic one pot dinner served over pasta.
These subs are even better with a side of soft, buttery garlic knots dunked in marinara.
Add this easy ground beef stroganoff to your weeknight rotation for a quick, comforting dinner the whole family loves.
Chicken Parmesan Sandwich
Ingredients
For the chicken
- 3 tablespoons all-purpose flour
- 3/4 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 large eggs
- splash water
- 1 & 1/4 cups plain panko breadcrumbs
- 2 tablespoons grated parmesan cheese
- 1 teaspoon Italian seasoning
- 4 chicken cutlets
- vegetable oil for frying
For the rolls
- 4 hoagie rolls
- 1/2 cup unsalted butter very soft
- 1 tablespoon grated parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
For assembly
- 24 ounces warm marinara sauce
- 8 ounces shredded mozzarella cheese
Instructions
- First, we need to get out breading station ready. In a medium-sized shallow bowl, stir the all-purpose flour, garlic salt, onion powder, and black pepper together until well mixed.
- In a second medium-sized shallow bowl, whisk the eggs with the water.
- In a large bowl, stir together the panko breadcrumbs, parmesan cheese, and Italian seasoning.
- Set up your breading station by placing the chicken cutlets, flour mixture bowl, egg mixture bowl, and bread crumb mixture bowl next to each other. Have a baking sheet lined with parchment paper close by.
- Place one chicken cutlet into the flour mixture. Press it in to coat it evenly. Then, shake off any excess flour.
- Dip the chicken cutlet into the egg mixture to coat it evenly. Allow any excess egg to drip back into the bowl.
- Place the chicken cutlet into the breadcrumb mixture. Gently press the breadcrumbs in so they stick all over. Shake off any excess breadcrumbs. Place the breaded chicken cutlet onto the prepared baking sheet. Repeat with the remaining unbreaded chicken cutlet pieces.
- Once all of the chicken is breaded, add about ¼ inch of vegetable oil to a large skillet over medium heat. Now is also the time to preheat the oven to 375°F.
- Once the oil is hot (around 350°F), fry the chicken in batches, making sure it is not touching.
- You will fry the chicken for 4-5 minutes per side until golden brown, crispy, and the internal temperature reach 165°F.
- Place the crispy chicken on a paper towel-lined plate to soak up any excess oil. Immediately place the piece of chicken on a wire rack over a sheet tray while you fry the remaining pieces of chicken to prevent the breading from getting soggy.
- While you are frying the chicken, cut the hoagie rolls (or other crusty bread rolls if using) almost all the way in half, lengthwise, gently open them, and place them cut side up onto a large sheet tray.
- In a small bowl, stir together the butter, parmesan cheese, garlic powder, and Italian seasoning. Smear the butter evenly over the exposed bread.
- Place the baking sheet in the oven for 3 minutes to lightly toast the bread.
- Spread about 2 tablespoons of the warm marinara sauce on both the top and bottom of the bread. Sprinkle half of the shredded mozzarella cheese on top of the bottom piece of bread.
- Add a piece of crispy chicken on top of the shredded mozzarella cheese and smear another 2 tablespoons of sauce on top of the chicken. Top with the remaining shredded mozzarella cheese. Gently close the sandwich as best you can.
- Take a large piece of foil and spray it lightly with cooking spray. Wrap a sub with the foil loosely and place it back on the sheet tray; repeat with the remaining subs.
- Bake for an additional 12-15 minutes until the cheese is melted and the sandwich is warm throughout. Serve with the extra marinara or pasta sauce on the side for dipping.
Video
Notes
- This makes 4 large sandwiches, but you can easily double it to feed more or halve the recipe as needed.
- Tons of custom options, see my tips above on that.
- This freezes well, see my tips above on how to store.
- Use your favorite store-bought or homemade marinara or pasta sauce.
Nutrition
Love This Recipe?
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Chicken was definitely top tier, but for a five star recipe you have to throw some garlic, onion, and peppers into a pan for the sauce to really bring it all together!
This was really good!
My family loved this recipe. Everything came out crispy and delicious.